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Easy Chili with Twisted Cheesy Cornsticks

(7)
  7 reviews
  • 25 min prep time
  • 50 min total time
  • 7 ingredients
  • 6 servings
  • Pinterest
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  • Save
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Quick comfort food! Make the easiest-ever cheesy breadsticks to pair with a simple skillet chili.

Bake-Off® Contest 46, 2013
Sandy Reiter
San Mateo, California

Ingredients

1
lb ground beef
1
bag (11.8 oz) frozen honey roasted sweet corn
1
can (15 oz) pinto beans, drained
1
can (8 oz) tomato sauce
1
package (1 oz) taco seasoning mix
1/2
cup shredded Monterey Jack cheese (2 oz)
1
can Pillsbury™ refrigerated original breadsticks

Steps

  • 1 Heat oven to 350°F. Line large cookie sheet with parchment paper. In 12-inch skillet, cook ground beef, 1/2 teaspoon salt and 1/8 teaspoon pepper over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain. Stir in frozen corn (reserving 1/2 cup), beans, tomato sauce, taco seasoning and 1 1/2 cups water; bring to a boil. Reduce heat to medium-low; cook 15 minutes or until thoroughly heated.
  • 2 Meanwhile, place reserved corn and cheese in food processor or blender. Cover; process 15 to 20 seconds or until finely chopped.
  • 3 Unroll dough into 2 sections; separate breadsticks. Spoon corn mixture down length of 6 breadsticks; press onto dough. Top with remaining breadsticks. Twist stuffed breadsticks 2 or 3 times. Place 1 inch apart on cookie sheet.
  • 4 Bake 18 to 25 minutes or until golden brown. Serve with chili.
  • 1 Heat oven to 350°F. Line large cookie sheet with parchment paper. In 12-inch skillet, cook ground beef, 1/2 teaspoon salt and 1/8 teaspoon pepper over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain. Stir in frozen corn (reserving 1/2 cup), beans, tomato sauce, taco seasoning and 1 1/2 cups water; bring to a boil. Reduce heat to medium-low; cook 15 minutes or until thoroughly heated.
  • 2 Meanwhile, place reserved corn and cheese in food processor or blender. Cover; process 15 to 20 seconds or until finely chopped.
  • 3 Unroll dough into 2 sections; separate breadsticks. Spoon corn mixture down length of 6 breadsticks; press onto dough. Top with remaining breadsticks. Twist stuffed breadsticks 2 or 3 times. Place 1 inch apart on cookie sheet.
  • 4 Bake 18 to 25 minutes or until golden brown. Serve with chili.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
357.6
Calories from Fat
140
% Daily Value
Total Fat
19.2g
30%
Saturated Fat
7.8g
39%
Trans Fat
1/2g
Cholesterol
62.1mg
21%
Sodium
824.4mg
34%
Total Carbohydrate
26.0g
9%
Dietary Fiber
5.6g
22%
Sugars
6.1g
Protein
21.0g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
11.60%
12%
Calcium
12.40%
12%
Iron
19.80%
20%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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